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TRANS FATTY ACIDS

AND

CARDIOVASCULAR DISEASES

Pradeep Chaminda Weerathunga

BFST 2101

Seminar in Food Science & Technology

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79% Artificial

21% Naturally Occurring

Trans Fatty Acids

Manufacture through a chemical process-Hydrogenation.

Found in partially hydrogenated vegetable oil.

Margarines, shortenings, baked good , packaged foods etc contain TFAs.

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Present in dairy products and in meat.

Taken from ruminants.

Produced by bacteria in ruminants’ stomachs.

Smaller amounts.

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It raises the risk of heart diseases.

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How does it do?

It increases bad (LDL) cholesterol

It lowers good (HDL) cholesterol

It increases the ratio of total cholesterol to HDL cholesterol

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Stroke

Congenital heart defects

Heart failure

Rheumatic heart disease

Coronary heart disease (CHD)

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Good artery - smooth, elastic and pink.

Saturated and mono-unsaturated fats do not react or harm arteries.

Damaged arteries - crusty and yellowish.

Damage caused by Trans Fatty acids.

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Major Food Sources of Artificial Trans Fat for American Adults

Household Shortening

5%Potato Chips, Corn Chips,

Popcorn6%

Fried Potatoes10%

Margarine22%

Other6%

Cakes, Cookies, Crackers, Pies,

Bread, etc.51%

Major Food Sources of Artificial Trans Fatty Acids

Long shelf life Stability during deep-frying

Semi solidity

Ability to enhance the palatability of food products

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TFAs Contain double

bonds

Rise LDL level less than SFs do

Reduce HDL level

Estimated consumption- 2.6% of total calorie intake

Saturated Fats No double bonds

Rise LDL level more than TFAs do

Rise HDL level

Estimated consumption- 20.6% of total calorie intake

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Look the ingredients list

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“partially hydrogenated,” “shortening,” “margarine”?

If “No”-Use

Step 1

Step 2

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Check the Nutrition Facts panel

TFAs 0.5g per serving

If less-UseRefuse

Ask from manufacturer

Step 2

Step 3

Mainly due to the trend of McDonald’s and KFC restaurant chains.

Especially focuses on middle and upper classes of people.

Use of vegetable oils in cooking.

Consumption of fried food such as wade,thosa etc

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Cis unsaturated fatty acids

Saturated fatty acids

Fully hydrogenated vegetable oils

Addition of antioxidants to un-hydrogenated oils

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No nutritional benefit of TFAs

Has considerable potential for harm

Better to seek for substitutes

Consumers should recognize & avoid TFAs

Can avert thousands of CHDs by avoiding TFAs

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Read the labels of processed foods.

Stick to coconut oil,- containing no added fats.

Purchase fresh meat.

Go for fresh vegetables.

Educate through the mass media on this topics.

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